Thursday, May 16, 2013
Following soy and hemp, Lens culinaris has the highest amount of protein by weight compared to any legume or nut. This tasty bean comes in many shapes and colors and can be used in all kinds of things, from salads and soups to stews and pilafs.
In today’s video, I make a rich, satisfying, red lentil soup bursting with the warm flavors of cumin and cinnamon common in North African cooking. It’s incredibly easy, quick, and you can make it with just a few ingredients and spices. Further, while I love using my homemade vegetable stock—the basis for all my soups—you can easily use just plain water if you prefer.
(I’m pretty sure that’s what I did before I became obsessed with making veggie stock.)
And did I mention how inexpensive it is to prepare? The dried lentils cost only a couple of bucks, the water is from your tap, a few cents for the spices, and about three dollars’ worth of vegetables easily serves dinner for four or lunch for more. A dollop of sour cream or yogurt (non-dairy for vegan versions, or just omit) makes a perfect garnish along with a few chives or scallions. In this photo I’m using pretty purple radish microgreens I had picked up at the farmers’ market; it’s usually not quite that fancy on a Tuesday, just for the record.
(Alright, fine. It is, when I can find them. I adore microgreens.)
Anyway, check it out.
While the weather is finally warming here in New England, happily, I always enjoy my hot soups no matter the temperature outdoors. I hope you love this dish as much as I do!
PK, this soup sounds wonderful. Miss Mary and I have been fans of the lentil going back to our days when we were “poorer than church mice.”
Like you, I love my hot soups, but generally curtail eating them during the summer months. This year, I think I’ll follow your lead and imbibe no matter the temperature.
Btw, three weeks to triathlon Sunday. I’m getting excited.
Thanks!! Yes, it really is so inexpensive to make and between that and everything else it makes a regular appearance on my dinner menu. I think I am rare in that I enjoy hot soups all year long – truth be told, I’m not a huge fan of cold soups. Everyone is obsessed with gazpacho, for example, and I’m just thinking “where are the chips? This is just salsa.” 😉
I cannot wait to make this soup!!!!
It would be more helpful if you could post the recipe. I’d love to print it out and not watch the vieo
I wish I could. This is all a labor of love for me and I don’t have an assistant, nor is this paid work. Hopefully it will end up in my cookbook one of these years! I’m really sorry I can’t be more helpful. Cheers, PK